Ingredients

200g

radishes, ideally with leaves

2 heaped tsp

pickled ginger

2 tsp

low-salt soy sauce

250g

frozen soya beans

2 x 150g

tuna steaks (ideally 2cm thick)

Instructions

Finely chop 2 radishes with the pickled ginger, then dress with the soy, 1 tablespoon of extra virgin olive oil and 2 teaspoons of water and put aside. Very finely slice the remaining radishes with their leaves.

Place the beans in a non-stick frying pan on a high heat, cover with boiling kettle water, boil for 2 minutes, then drain. Return the pan to a medium-high heat. Rub the tuna with 1 teaspoon of olive oil and a pinch of sea salt and black pepper, then sear for 1½ minutes on each side, so it’s blushing in the middle.

Divide the beans and radishes between your plates, half-tear the tuna and place proudly on top, then spoon over the pickled ginger mixture, drizzling all the juices around the plate. Finish with 1 teaspoon of extra virgin olive oil.

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